Thai Coconut Soup Trial: Gluten-free, Dairy-free, Nut-free

As I mentioned this week, we’ve been sick lately. So I’ve been making a few soups lately, and the less prep that went into it the better. Which is why I ended up trying this Thai Coconut Soup from Our Best Bites this week.

The Changes

I swapped out the ramen noodles for gluten-free noodles, and added some carrots, since it needed SOME veggies. I also didn’t have a jalapeno in the house, so I subbed red pepper instead. I also omitted the cilantro and green onions since I didn’t have any.

The Method

Cook chicken according to your preferred method. In a large pot, combine broth, milk, carrots, and spices and bring to a boil. Add pasta, reduce to a simmer for 10-20 minutes, or until carrots and noodles are tender. Dice chicken and add it to the pot along with lime juice. Stir to combine. Serve.

This soup had a nice, pleasant, sweet taste. The kick from the pepper was very mild. My daughter was only interested in eating bread. Joseph got seconds and thirds of the chicken and noodles (he ignored the carrots). Would do again.